Best Roast Beef Recipe
You know how some meals make everyone at the table go quiet because they’re too busy enjoying every bite?
That’s what happens when you serve this roast beef.
It’s juicy, tender, and packed with flavor, and the best part?
You don’t need to be a pro to pull it off.
I’ll guide you through it like I’m right there in your kitchen.
Why You’ll Love This Recipe
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It’s a classic, no-fail dinner centerpiece
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Simple ingredients, big flavor
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Perfect for holidays, Sunday dinners, or meal prep
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Leftovers make amazing sandwiches
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Easy to customize with herbs and spices
Ingredients Needed
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3 to 4 pounds beef roast (top round, sirloin tip, or ribeye)
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3 tablespoons olive oil
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4 garlic cloves (minced)
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1 tablespoon kosher salt
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1 teaspoon black pepper
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1 tablespoon fresh rosemary (or 1 tsp dried)
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1 tablespoon fresh thyme (or 1 tsp dried)
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Optional: 1 onion (sliced), 2 carrots (cut into chunks), 2 celery stalks (cut into chunks)
Step-by-Step Instructions
Step 1: Preheat your oven to 450°F (230°C). Let the roast sit at room temperature for 30-45 minutes before cooking.
Step 2: Mix olive oil, garlic, salt, pepper, rosemary, and thyme in a small bowl.
Step 3: Rub the mixture all over the roast. Make sure it’s well-coated.
Step 4: If using vegetables, scatter them in a roasting pan and place the roast on top or on a rack.
Step 5: Roast at 450°F for 15 minutes, then reduce the oven to 325°F. Continue roasting for about 1.5 to 2 hours (about 20 minutes per pound), or until a thermometer reads your desired doneness.
Step 6: Remove from oven and tent loosely with foil. Let rest for 15-20 minutes before slicing.
Step 7: Slice thinly against the grain and serve.
Pro Tips for the Best Roast Beef
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Use a meat thermometer for accuracy
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Let the meat rest before slicing
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Slice thin for the most tender bites
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Room temp meat cooks more evenly
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Roast with veggies for a one-pan meal
Common Mistakes to Avoid & How to Perfect the Recipe
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Skipping the rest time: That’s when the juices settle
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Not seasoning enough: Be generous with your rub
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Overcooking: Use a thermometer and pull it out early
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Cutting the wrong way: Slice against the grain
Serving and Presentation Ideas
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Serve on a wooden cutting board for a rustic vibe
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Drizzle with the pan juices
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Garnish with fresh herbs
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Add roasted veggies on the side
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Pair with mashed potatoes or Yorkshire pudding
Variations and Recipe Swaps
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Swap olive oil for melted butter for a richer flavor
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Use different herbs like oregano or sage
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Add a red wine splash to the pan for a deeper sauce
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Try it with a mustard crust instead of herbs
Storage and Reheating Tips
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Store in an airtight container in the fridge up to 4 days
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Reheat gently in a skillet with a splash of broth
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Slice before freezing for easy portions
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Freeze up to 2 months, tightly wrapped
What to Serve with Roast Beef
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Mashed or roasted potatoes
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Green beans or asparagus
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Gravy or au jus
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Yorkshire pudding
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Creamy horseradish or mustard sauce
FAQs
Q: What cut of beef is best for roasting?
A: Top round, sirloin tip, eye of round, or ribeye all work well.
Q: How do I know when it’s done?
A: Use a thermometer. 125°F for rare, 135°F for medium rare, 145°F for medium.
Q: Can I cook this ahead of time?
A: Yes, and it slices better when slightly chilled.
Q: What’s the best way to slice roast beef?
A: Thin slices, against the grain.
Q: Can I cook it in a slow cooker?
A: You can, but it turns more like pot roast—still tasty, just different.
Q: Do I need to sear it first?
A: Roasting at high temperatures in the beginning does the same job.
Q: Can I make gravy with the pan drippings?
A: Absolutely. Just add a bit of flour and broth and simmer it up.
Conclusion
Now that you’ve got the inside scoop on how to make juicy, flavorful roast beef, all that’s left to do is try it out.
Whether you’re cooking for the family or meal prepping for the week, this one’s a keeper.
If you make it, let me know how it turned out!
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Roast Beef
A classic, juicy roast beef recipe that’s surprisingly simple. Seasoned with herbs, garlic, and olive oil, it’s perfect for everything from holiday dinners to weekday sandwiches.
Ingredients
- 3 to 4 pounds beef roast (top round, sirloin tip, or ribeye)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp rosemary (or 1 tsp dried)
- 1 tbsp thyme (or 1 tsp dried)
- Optional: onion, carrots, celery for roasting
Instructions
Step 1: Preheat your oven to 450°F (230°C). Let the roast sit at room temperature for 30-45 minutes before cooking.
Step 2: Mix olive oil, garlic, salt, pepper, rosemary, and thyme in a small bowl.
Step 3: Rub the mixture all over the roast. Make sure it’s well-coated.
Step 4: If using vegetables, scatter them in a roasting pan and place the roast on top or on a rack.
Step 5: Roast at 450°F for 15 minutes, then reduce the oven to 325°F. Continue roasting for about 1.5 to 2 hours (about 20 minutes per pound), or until a thermometer reads your desired doneness.
Step 6: Remove from oven and tent loosely with foil. Let rest for 15-20 minutes before slicing.
Step 7: Slice thinly against the grain and serve.
Notes
- Use a thermometer for perfect doneness
- Resting is key
- Cut thin and against the grain
Nutrition Information
Yield 6-8Amount Per Serving Calories Approx. 450 per serving
